I'm Rachel, and I love fresh ginger and the scent of citrus. And let's not forget carbs. I'm from the land of Wegmans. (The first Wegmans.) Now I live in Boston. I live with my boyfriend and my sweet puppy son.

I'm Rachel, and I love fresh ginger and the scent of citrus. And let's not forget carbs. I'm from the land of Wegmans. (The first Wegmans.) Now I live in Boston. I live with my boyfriend and my sweet puppy son.

In case you missed it on Boston Bakes for Breast Cancer, make sure you check out these sloppy sweet potatoes. If you're gluten intolerant or Celiac's, or are just trying to cut back on carbs, this is a great way to mix it up. I used lean, grass-fed beef (thanks, Dad)!Also, be careful what brand of canned tomatoes you use. I use a ton of canned tomatoes and beans in my cooking, and although BPA has been notorious for a while now, I never really realized it was in canned goods. I make sure my plastics are BPA free, but it's harder to tell when it comes to canned goods. If you can your own (or have a friend who does), perfect! Otherwise, Eden Organic and San Marzano are safe brands.

Sloppy sweet potatoes1/2 onion, chopped2 cloves garlic1/2 tsp dried basil1/2 tsp dried oregano1 lb lean ground beef28-ounce can whole tomatoes1/2 cup plain yogurt or skim milk (optional)Salt and pepper to taste4 medium sweet potatoesIn a large skillet, heat a little olive oil. Add the onion and saute about 5 minutes, until translucent and softened. Add garlic, stir about 30 seconds until fragrant. Add herbs, stir another minute, then add beef. Cook until browned. Dump in the tomatoes, juice and all, and use a potato masher to crush them and break them up. You also use crushed tomatoes, but I like squishing the tomatoes myself. Bring to a low boil, then simmer about 20 minutes, until mixture thickens. Add a little dairy if you like – plain yogurt or skim milk will do. Season with salt and pepper to taste. Make mixture a day ahead, if you like.When it’s almost dinner time, preheat your oven to 400F. Wash and dry sweet potatoes, then prick them all over. Place on a baking sheet and roast for 45 minutes to an hour, depending on size of potatoes. If they’re fork-tender, they’re ready. Remove from oven, split down the middle, and top with hot sloppy mix.